Pide (Turkish Pizza)

• Bell pepper1 bell pepper (green or red), finely diced
• Olive oil2 tbsp olive oil
• Parsley½ bunch fresh parsley, chopped
• Salt1 tsp salt
• Sugar1 tsp granulated sugar
• Water250ml warm water
• Onion1 large onion, finely chopped
• Butter2 tbsp unsalted butter, melted
• Egg2 large eggs
• Flour500g all-purpose flour
• Tomato2 medium tomatoes, grated or finely diced
• Yeast7g active dry yeast
• Ground meat300g ground beef (or lamb)
• Cheese100g grated Kashar cheese (or similar mild cheese)
• Spice1 tsp red pepper flakes (pul biber)

How to Make It

• 1

  To begin your Pide dough, combine 1 teaspoon active dry yeast and 1 teaspoon sugar in 1 cup (240ml) warm water (around 105-115°F / 40-46°C) in a large bowl. Allow this mixture to bloom for 5-10 minutes until you see a nice froth on the surface – this confirms your yeast is active.

• 2

  Next, add 3 cups (360g) all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil to your yeast mixture. Stir everything together with a sturdy spoon or your hands until a shaggy, cohesive dough begins to form.

• 3

  Turn the dough out onto a lightly floured work surface and knead it for about 8-10 minutes. You're looking for a smooth, elastic dough that springs back slightly when pressed. Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1 hour, or until it has visibly doubled in size.

• 4

  While your dough is rising, prepare the delicious filling: In a medium mixing bowl, combine 1 pound (450g) ground beef or lamb, 1 finely diced onion, 2 diced ripe tomatoes, 1 diced green bell pepper, 1/4 cup chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon red pepper flakes. Mix all these ingredients thoroughly with your hands to ensure the spices are well distributed.

• 5

  Once the dough has completed its rise, gently punch it down to release the air. Divide the dough into two equal portions. On a lightly floured surface, roll each portion into an elongated oval shape, aiming for about 12-14 inches (30-35 cm) long and 6-8 inches (15-20 cm) wide – a classic boat shape for pide.

• 6

  Preheat your oven to a scorching 450°F (230°C) with a baking stone or an inverted baking sheet inside to get it nice and hot. Spread half of the prepared meat mixture evenly over each dough oval, ensuring you leave a 1-inch (2.5 cm) border all around. Gently fold the edges of the dough slightly inwards over the filling, then pinch the ends to fully form that iconic boat shape. For a richer crust, you can optionally brush the edges with a whisked egg yolk.

• 7

  Carefully transfer your shaped pide onto the hot baking surface in the oven. Bake for 12-15 minutes, or until the crust is beautifully golden brown and the meat filling is fully cooked through. Keep an eye on them, as ovens can vary! For a truly authentic finish, brush the warm crusts with melted butter immediately after they come out of the oven.

• 8

  To serve, slice the hot pide into convenient strips. Enjoy them straight from the oven, perhaps with a generous squeeze of fresh lemon juice or a dollop of cool yogurt on the side. These are best savored fresh, so gather your loved ones and dig in!